Your #1 Online Baking Destination!


Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

Save Recipe

Hi Bold Bakers!

I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!

WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO

Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Chocolate Chip Cookie

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookie is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Peanut Butter Cookie

My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Oatmeal Raisin Cookie

An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Birthday Cake Cookie

Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Chocolate & Hazelnut Cookie

Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Double Chocolate Chip Cookie

Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

S’more Cookie

What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Salted Caramel Cookie

To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Get My New Recipes & Videos Emailed to You Every Week!

TRY MY CRAZY CUPCAKES RECIPE

And don’t miss my new Crazy Muffins!

4.8 from 45 reviews
Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Crazy Cookie Dough
  • 1 cup (8oz/240g) butter, melted and cooled to room temperature
  • 1¼ cup (10oz/300g) brown sugar
  • ¾ cup (6oz/180g) white sugar
  • 2½ cups (12½oz/375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoon vanilla extract
    Classic Chocolate Chip Cookie
  • 1 generous tablespoon dark chocolate, rough chopped
    Oatmeal Raisin Cookie
  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisin
    Double Chocolate Cookie
  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate, chopped
    Peanut Butter Cookie
  • 1 tablespoon peanut butter
  • 1 tablespoon peanuts, chopped
    Chocolate Hazelnut Cookie
  • 1 tablespoon Nutella or chocolate spread
  • 1 tablespoons toasted hazelnuts, chopped
    S'more Cookie
  • 1 generously marshmallows
  • 1 tablespoon graham crackers, crushed
  • 1 tablespoon chocolate, chopped
    Salted Caramel Cookie
  • Pinch flaky sea salt
  • 4 caramel candies, rough chopped
    Birthday Cake Cookie
  • 2 heaped teaspoons sprinkles
  • 2 heaped teaspoons white chocolate chips
Instructions
  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
  3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
  4. Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
  5. Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
  6. Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
  7. Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
  8. Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
  9. Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
  10. Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
  11. S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
  12. Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
  13. Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
  14. When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
  15. Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
Notes
EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

TRY MY CRAZY BREAD DOUGH RECIPE

Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

71 Images
Submit Your Photos
Jenvaltierra
Jenvaltierra
WENDYZ
Numkhing
Wrenster
kfloves2bake
MummyForLife
MummyForLife
Esh
Shruthi Achut
CristinaKek
Ana
Roda Murshed
n1kk1o
jadey123
Shruthi Achut
Shruthi Achut
SrijaCB
Ten Bautista
shubhangi.srivastava
alvinfcl
BiancaRoxas8
Charlene Matillano
hanalee
yumistreat
yumistreat
yumistreat
Christina Malajacan
Viola Saldanha
Christina Malajacan
Viola Saldanha
Amena bi
Charmaine Phan Yi Teng
Charmaine Phan Yi Teng
Charmaine Phan Yi Teng
ak919
Astha S Khanna
Brenda Little
Bakerygirl
Karishma Mevawala
QiderFirdaus
emmamccourt
thecookieryph
FrugalTravelsNepal
Ruchi07
ShreyaSahasrabudhe
Roark
MariamSobh
Chengladys
Sandra_baker
Ploy Jatukanyaprateep
Cindyy
Sevdasauntie
Michellelim87
Felssat17
Udu
iamreverie
Sandhya Ashok
Amrita Gupta
Junimaro
Nadiapir
Balil Walker
Chamcham
PamieCreencia
Litishia Bilocca
Lesley24
Cherry Reyes
Sallyanne
Mehvish
Jang017
NidhiShah
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

568 Comments

  1. Madhumithaa on February 17, 2018 at 2:57 am

    Hey gemma!i just wanted to make sure about s’mores cookie…will it be fine to bake the marshmallows at 375c.and one more question i m using an convection microwave.. i dont have an option broil..so how do i broil my marshmallows?

    • Gemma Stafford on February 19, 2018 at 4:36 pm

      Yes the marshmallows will be fine at 375. However you don’t broil these cookies at any stage. I didn’t do that and I don’t recommend it. 🙂

      Gemma.

  2. Nidhi on February 16, 2018 at 11:42 pm

    Dear gemma,
    I tried your eggless receipe with condensed milk and made nutella stuffed dark chocolate chip cookies and its a hit..! Thank you so much for all your receips. Please keep being so creative.. Also thank you so much for giving an egg substitute since im purely vegetarian.

    • Gemma Stafford on February 17, 2018 at 9:32 am

      Wow, well done you, I am happy to hear this,
      Gemma 🙂

      • Donna on February 18, 2018 at 12:04 pm

        I tried to make crazy dough ,made cookie dough tasted good, once in oven batter like melted no clue what happened

        • Gemma Stafford on February 19, 2018 at 3:11 am

          Hi Donna,
          I am happy to have you baking with us.
          Did you chill the dough before baking?
          This sets up the dough and prevents it from spreading.
          I hope this is of help,
          Gemma 🙂

  3. Jang017 on February 16, 2018 at 5:24 am

    Thank you Gemma for this crazyyyy recipe! I made three flavors: classic choc chip, nutella and double chocolate chip. My friends and family love it! I just had a little trouble with the baking soda as I ran out of it when I was making these. What I did was replace it with thrice the baking powder and leave out the salt. I was a little worried on how it will turn out but it tasted good! I can’t wait to try the other crazy recipes. 🙂

    • Gemma Stafford on February 17, 2018 at 12:02 pm

      Good for you!
      You tried a different thing, using your knowledge, and it worked for you, well done. It really is about this, it is how recipes are developed, experimentation!
      Gemma 😉

  4. TopNotch on February 13, 2018 at 4:53 pm

    Hi Gemma, have made these but I’m going to bake them in the morning. Will let you know how they turn out. I’m having problems finding your recipes lately they always used to be under the video on my Facebook page. Now I have to go to your website but have to scroll for ages & then can’t the recipe. One reason I have never bothered to put up any pictures. Sorry . I’m not very good with all this techie rstuf f

    • Gemma Stafford on February 14, 2018 at 4:09 am

      Hi there,
      I am sorry we are giving you trouble. The website really is designed to be a one stop shop. Here we have extras too, and the search bar really helps. The written recipe is located below the photos, and the video is always there too. When you get used to it this may be an easier platform for you to negotiate.
      I hope you enjoy the cookies, and do post a pic if you can.
      thank you for being in touch,
      Gemma 🙂

  5. LadyIreland on February 10, 2018 at 8:51 am

    Hi Gemma:
    More “midnight munchie” fare. A chocolate brownie cookie with the small dehydrated marshmallows I found on KingArthurFlour.com and chopped cherries added. Any kind of nuts would be fabulous too. These were a BIG HIT with my mailman. I gave him some for his birthday with a thermos of milk for his route that day.
    Happy baking. Oh made vanilla cherry cookies in the shape of a heart for Valentine’s Day. Shipped them to my son in Oregon. He commented that since I’ve become a “Bold Baker” I’m more of a Suzie Homemaker than when he was younger. Is that a bad thing? I don’t think so.
    Karen

    • Gemma Stafford on February 11, 2018 at 5:01 pm

      That’s hilarious, Karen. That’s not a bad thing at all. And it’s something that other people reep the benefits form so it’s a win win.

      Best,
      Gemma.

  6. Jay on February 10, 2018 at 3:36 am

    Hi gemma.i wanted to know if i dont have brown sugar can i still use normal sugar and one more thing if i dont have selfraising flour or all purpose flour can i used normal flour.
    Thanx

    • Gemma Stafford on February 10, 2018 at 4:40 am

      Hi Jay,
      I think you mean plain flour, and this is all purpose flour, by a different name, so all will be well.
      Yes, you can use white sugar, but pull back the quantity a bit, it gives a different result. (hold back about 2ozs, 60g.
      You can use coconut sugar, palm sugar, or jaggery too, if you have this available more easily.
      Have fun, and experiment, this is how you learn.
      Gemma 🙂

  7. Haneen on February 8, 2018 at 5:52 am

    Hiiiii
    Can you please tell me if i can use baking powder instead of baking soda ..??
    Thank you

    • Gemma Stafford on February 9, 2018 at 5:20 am

      Hi there,
      The bicarbonate of soda/baking soda has a different purpose in this recipe, it reacts with the sugars to create a reaction, a bit like in honeycomb.
      You can use baking powder, and it will work, but the result will be a little different.
      Good question, thank you,
      Gemma 🙂

  8. Cherry Reyes on February 6, 2018 at 6:10 am

    Hi, Gemma!

    I just made these cookies today. I split the recipe into 2 and for half I made coffee oatmeal cookies and for the other I made oatmeal mocha chip cookies. *I needed my coffee fix today. 🙂

    Thank you for a great base recipe.

    • Gemma Stafford on February 6, 2018 at 8:31 am

      Hi Cherry,
      Good to find you here!
      This sounds like a very inventive use of this cookie dough, and one I think other Bold Bakers will be delighted with. Adding the oatmeal will cut the sweetness too, and a bit of nutrition. Thank you for being in touch,
      Gemma 🙂

  9. Litishia Bilocca on February 4, 2018 at 8:26 am

    Tried and tested….. GREAT RECIPE thank you 🙂 did many different flavours and all of them tasted great.

    • Gemma Stafford on February 4, 2018 at 1:18 pm

      Delighted to hear that!!!

      Best,
      Gemma.

  10. Ashlee on February 3, 2018 at 8:21 am

    Aha! I wanted a blank cookie base and I have found it! I’m adding anise and dried cherries. I will be back to share the final results ❤

    • Gemma Stafford on February 3, 2018 at 12:33 pm

      Yes please do 🙂

      Gemma.

  11. PamieCreencia on February 1, 2018 at 4:38 pm

    Hello there Gemma! I have tried this recipe and it’s a hit. The kids love it very much. Thank you so much for sharing your wonderful ideas. They were easy to follow. Will be making more of your recipes. Thanks again. With all the love from the Philippines..:-)

    • Gemma Stafford on February 1, 2018 at 9:52 pm

      Glad it was a success!! it’s usually a hit with the kids.

      Gemma 🙂

  12. Linda Kelley on February 1, 2018 at 12:55 pm

    I’m a little confused. Do you divide the dough and make several varieties at once. Seems so since add-in amounts are so little. But recipe says “Using a quarter scoop measure scoop the cookie dough base into roughly 10 to 12 cookies.”. Hoe can only 1/4 cup dough make 10 to 12 cookies?

    • Linda Kelley on February 1, 2018 at 2:35 pm

      Never mind, I figured it out. Each 1/4 scoop makes 1 cookie and add-in amounts need to be multiplied by the number of cookies of that variety you are making. Right?

    • Gemma Stafford on February 2, 2018 at 3:37 am

      Hi Linda,
      I managed to confuse you thoroughly!
      Really the 1/4 cup is an indication of the portion to make one cookie, just an indication of the amount you need.
      Yes, you portion the dough, but you do not have to, you can make this all in one batch, one flavor if you wish.
      Go back to the video here, it will clarify it for you.
      Thank you for being in touch,
      Gemma 🙂

  13. Litishia Bilocca on February 1, 2018 at 2:11 am

    Hi Gemma, I’m going to give this recipe a try today, and would like to freeze it. How shall I do this, shall I freeze it in a container or wrapped in cling film?

    Thank you for your time x x

    • Gemma Stafford on February 1, 2018 at 2:30 am

      Hi there,
      I usually wrap like a sausage/salami, tightly in cling wrap. I then pop these into a plastic freezer box, so that I can take them out as I need them.
      This defrosts quickly enough, then you can slice and bake!
      Gemma 🙂

      • Michele on February 21, 2018 at 6:01 pm

        Awesome! I was just scrolling the comments to see if we could freeze this for later use. Yipee! My husband is a fan of cookies and I’d love to do this for his long road trips for work.

        • Gemma Stafford on February 22, 2018 at 2:27 am

          Hi Michele,
          Ah! poor husband, and such a lovely wife!
          Bake and freeze these bad boys too (https://www.biggerbolderbaking.com/crazy-muffins/). Then he can grab and go! A different flavor every day, he will be spoiled!
          Gemma 🙂

  14. Cindyy on January 31, 2018 at 4:49 pm

    I love this cookie dough recipe! thank you so much for this awesome recipe Gemma (:

    • Gemma Stafford on February 1, 2018 at 2:45 am

      Thank you for this kind review Cindy, good to have you with us,
      Gemma 🙂

  15. Cham cham on January 30, 2018 at 11:40 am

    Hey Gemma,
    Thanks for making this WONDERFUL recipe! We love it so much especially because there are endless combinations of cookie flavors! They are delicious and SO easy! We will definitely be baking these again!

    • Gemma Stafford on January 30, 2018 at 5:10 pm

      Yay!!! delighted to hear that 🙂

      Gemma.

  16. Cmoore on January 29, 2018 at 3:00 pm

    So my daughter tried out the recipe for a 4-h project but the dough came out runny & she followed everything the recipe called for. Any idea what she did wrong?

    • Gemma Stafford on January 29, 2018 at 5:01 pm

      Hi,

      I’m sorry to hear that. For the dough to be runny then there is something definitely off in the measurements. This is very strange as the only liquid is butter.

      Can you ask your daughter just to double double check the amounts that she used. Just so we can cross that off.

      Thanks,
      Gemma.

      • Cmoore on January 29, 2018 at 5:18 pm

        She said she used the exact amouts as the recipe above said. But when doing the butter she did pack it in the measuring cup.

        • Gemma Stafford on January 29, 2018 at 5:59 pm

          So my spidey sense tells me the butter was too much.

          It sounds like she measured the butter in a cup before it was melted. You take 1 cup of butter and melt that. I think she melted a lot more butter and poured it into a cup. The solid and liquid state would not be the same.

          Does this make sense?
          Gemma.

          • Smriti Jhamb on January 29, 2018 at 9:19 pm

            Hi Gemma
            Do we have to measure 1 cup of butter then melt it or first melt the butter then measure it?



          • Gemma Stafford on January 30, 2018 at 4:34 am

            Hi there,
            This is a good question!
            When a recipe says 1oz butter,melted, it means you measure the butter, then melt it.
            When a recipe says 1oz melted butter, it means measure the melted butter. This is more important when using cups to measure. Liquid ingredients are often given in fluid ozs, or ml, so it is easier to figure it out,
            Gemma 🙂



  17. Abhi on January 29, 2018 at 8:31 am

    The cookies turned out good but they had a strong eggy smell to them and they were little hard.. any idea why?

    • Gemma Stafford on January 29, 2018 at 11:31 am

      Hi there Abhi,
      I really do not know why!
      People who do not like eggs will taste them in any bake. Is this the case with you? They should not taste really strong if the eggs are fresh. You can swap out one, or both of the eggs here, for flax egg, curd/yogurt, this will work for you too.
      I hope this is of help to you,
      Gemma 🙂

  18. Soundarya Deivatha on January 28, 2018 at 12:36 am

    Hello Gemma, I really love these cookies and would like to try it soon.. Can u tell me how to make chewy caramel candy without using liquid glucose? If you have the recipe already would you mind sharing it?

    • Gemma Stafford on January 28, 2018 at 4:04 pm

      Hi,

      Really glad you like these cookies. So I don’t have a caramel candy recipe without glucose but I have been wanting to put one on the website. Leave it with me 🙂

      Gemma.

  19. Kimberly on January 27, 2018 at 1:09 pm

    Can i use self rising flour?

    • Gemma Stafford on January 27, 2018 at 5:13 pm

      Not for this recipe Kimberly as it will make your cookies like little cakes.

      Gemma.

  20. Alex on January 26, 2018 at 6:22 pm

    Is it better to cook your cookies the day of eating, or can you make them the day before? If so how do you store them so they stay soft and fresh?

    • Gemma Stafford on January 27, 2018 at 4:37 pm

      So to keep them soft and fresh they are best eaten the day there are baked.

      However you can make the dough and keep the batter in the fridge or freezer ready to be baked off fresh :).

      Gemma.

  21. Amena on January 25, 2018 at 3:58 am

    Hi Gemma,
    just wondering how many cookies this recipe will make if I scoop it by tablespoons? I have to make cookies for my sisters and they need 36 cookies. I want to know if i have to double the recipe or not?

    • Gemma Stafford on January 25, 2018 at 5:55 am

      Hi there,
      Yes, you will need to double, if not triple the recipe. I cannot be sure as I will not be there to dictate the ‘scoop’.
      You can freeze any dough you have over and use it another day, you can scoop it, open freeze it, pop it into a box or freezer bag, and it will be ready to use.
      Better to be looking at it, than looking for it, as my mum would say!
      Gemma 🙂

  22. Nadiapir on January 24, 2018 at 8:00 pm

    Hi Gemma!
    I love your recipes! I made white chocolate macadamia cookie out of this crazy cookie dough, and cannot put in words how yummy it was!
    It’s my husbands favorite cookie and he loved the way this one turned out!
    Thanks for the time and effort you put in to share your creations!
    Nadia

    • Gemma Stafford on January 25, 2018 at 6:17 am

      H ithere,
      Great! This is the most popular request I get, so I am really happy that it worked well for you. Other Bold Bakers will be delighted to hear this too, well done you,
      Gemma 🙂

  23. Abdullah on January 22, 2018 at 5:13 am

    Gemma dear, what is the best temperature and time if I want to have a skillet cookie or I just want a big sharable cookie? I just love this recipe and I love to have skillet cookies.

    • Gemma Stafford on January 22, 2018 at 7:24 pm

      I would do it the same time and temp as I gave for the cookies on a sheet. I will roughly be the same 🙂

  24. Amrita Gupta on January 20, 2018 at 8:51 am

    For me, the sugar turned out to be too much. Otherwise, a great recipe. Follow your recipes religiously!❤️

    • Gemma Stafford on January 21, 2018 at 5:14 am

      Hi there,
      Yes, this is a sweet cookie. If you wish you can reduce the sugar, the white sugar will be best. 3ozs/90g will still work well for you.
      Thank you for being in touch,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This